• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    METHOD OF DISPENSING FROZEN CONFECTIONES AND APPARATUS FOR DISPENSING FROZEN CONFECTIONES. A frozen confection dispensing method is provided comprising: provision of a refrigerated insulating chamber, which houses at least one container, containing a frozen confection at a temperature of -12 ° C or less with at least one container having an outlet that is closed by an automatic closing valve; the container comprising a flexible bag containing the frozen confection located inside a bottle; gas pressurization in the region inside the bottle and outside the flexible bag, thus applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet; pressure release so that the valve closes. An apparatus is also provided.
    公开号:BR112014018813B1
    申请号:R112014018813-0
    申请日:2013-02-13
    公开日:2021-01-12
    发明作者:Tommaso D'Agostino
    申请人:Unilever Nv；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [001] This invention relates to a method and apparatus for dispensing frozen confectionery such as espresso ice cream. BACKGROUND OF THE INVENTION
    [002] Express ice cream is usually dispensed at the point of sale of an express ice cream machine, i.e. a semi-continuous pressurized scraped surface heat exchanger in which a prepackaged mixture is frozen and aerated. It is typically dispensed at temperatures of -4 to -8 ° C, for example in a cone, and is then immediately consumed. It is appreciated by many consumers due to its texture, which is softer than that of ice cream served by digging a container kept in a refrigerator cabinet at around -18 ° C. Express ice cream machines have a number of disadvantages: they are large and expensive, require training to operate, consume considerable energy, do not produce consistent product quality if used for a period of time, and are inconvenient for the operator to disassemble and clean. Each machine can also offer only one type of product (eg flavor / ice cream / sorbet etc.) at a time - separate freezer cylinders are required for different products.
    [003] Recently, express ice cream dispensing systems have been developed in which pre-packaged ice cream is supplied from a container via a dispensing device. US patent document 2006/255066 describes a dispensing apparatus containing a pressure displacement device that forces food (such as ice cream) out of its container. The container is located inside a chamber that keeps the ice cream at a specific temperature between -6 and -24 ° C. A piston is used to push the ice cream out of the container through an automatic shut-off valve.
    [004] However, there is a need for an improved System for dispensing express ice cream. More particularly, such an improved system should allow consistent good quality dispensing regardless of: • the temperature of the ice cream which, even in well-controlled cabinets, can vary from -16 ° C to -21 ° C, resulting in very large viscosity variations; • the composition / flavor of the ice cream, which again causes significant rheological changes, even under constant temperature. DESCRIPTION OF THE INVENTION
    [005] We have now developed a method and apparatus that solves the problems of previous dispensers. Correspondingly, in a first aspect, the present invention provides a method for dispensing a frozen confection with the method comprising: • provision of an insulating, refrigerated chamber that houses at least one container, containing a frozen confection at a temperature of - 12 ° C or less; at least one container has an outlet that is closed by an automatic closing valve; the container comprising a flexible bag containing the frozen confection located inside a bottle; • gas pressurization in the region inside the bottle and outside the flexible bag, thus applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet; • release of pressure so that the valve closes. the pressure applied to the frozen confection is varied through the operator during dispensing.
    [006] Preferably, the frozen confectionery is ice cream.
    [007] Preferably the cooling system is able to keep the chamber and its contents at a temperature below -15 ° C. More preferably, the outer end of the nozzle is maintained at a temperature below -13 ° C when the lid is in its closed position.
    [008] Preferably, the self-closing valve is a slit valve made of a resilient material.
    [009] In a second aspect, the present invention provides an apparatus for dispensing a frozen confection, the apparatus comprising: • A refrigerated insulating chamber that houses at least one container, suitable for containing a frozen confection at a temperature of - 12 ° C or less; • At least one container comprising a flexible bag to contain the frozen confectionery located inside a bottle with an outlet that is closed by an automatic closing valve; • Means for gas pressurization in the region inside the bottle and outside the flexible bag, thus applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet, the pressure application means frozen confection allows the operator to vary the pressure applied during dispensing.
    [010] Preferably the cooling system is able to keep the chamber and its contents at a temperature below -15 ° C.
    [011] Preferably the self-closing valve is a slit valve made of a resilient material. DESCRIPTION OF ACCOMPLISHMENTS OF THE INVENTION
    [012] The present invention will now be described with reference to the figures in which:
    [013] Figure 1 shows an apparatus according to the invention. The apparatus 1 comprises an insulating chamber 2, which houses one or more containers 3 of a frozen confection such as ice cream. In the embodiment shown in figure 1 there are two such containers. A cooling system 8 cools the chamber and its contents to a temperature of -12 ° C or less. The cooling system is typically a conventional system of this type, with a compressor, cooling coils and a fan for circulating the cooled air. The cooling system is designed to allow air flow to circulate around the container in the insulating chamber, in order to keep the ice cream at the correct temperature (for example -18 ° C). The apparatus also comprises means of applying pressure to the frozen confection thereby impelling the frozen confection of the container (not shown in figure 1).
    [014] The insulating chamber 2 is a chamber with insulating walls that preferably comprise a thermal insulating material with a thermal conductivity in the range of 0.5 to 50 mWm-1K-1. Typically, the container has 6 sides (top, bottom, front, rear, left and right), with rounded faces, edges and corners, although other shapes and configurations are possible. The top and bottom sides can be tilted. Insulating walls can be constructed from an insulating material housed between sheets of a material such as fiberglass, metal or plastic. The insulating material can be, for example, a closed cell foam structure such as expanded polystyrene; rubber foam, such as elastomeric nitrile rubber insulation (which has a thermal conductivity of approximately 30 mW m-1K-1); rigid foams such as polyurethane; a fibrous material such as fiberglass; a vacuum sealed inside a double-walled container; or vacuum insulated panels that are typically made of an open cell foam or granular structure that is enveloped and hermetically sealed in a gas impermeable film under very low pressure. These panels have a thermal conductivity of approximately 5 to 10 mW m-1K-1. Different insulating materials can be used to build several different parts of the container. The walls are usually 5 - 50mm thick, typically approximately 25 to 50mm.
    [015] Containers 3 are “bag-in-bottle” containers, where the frozen confection is located in a flexible bag inside a rigid bottle. Patent document WO 07/039158 describes this type of container. The pressure is applied to the frozen confection with the increase of the gas pressure in the region outside the bag but inside the bottle. In this way the pressure is applied to a large surface of the bag containing the frozen confection, so that the force on the frozen confection is substantially directed out of the bag, which communicates with the outlet of the bottle. This results in the fact that clogging the bag at the outlet is avoided so that very small frozen confectionery is wasted when stuck when the bag is emptied. In addition, the air pressure can be increased smoothly with a high degree of control in order to obtain a good flow compared to applying pressure to the ice cream in a cartridge by means of a piston. Once the air is compressible it acts like a pellet. This produces excellent control over the dispensing rate compared to, for example, a system where pressure is applied to the frozen confection by means of a piston. The pressure can be applied for example using an external source of compressed air such as a pump and / or expansion tank. When the pressure is released after dispensing a serving of ice cream, the bag is able to expand back into the free space in the bottle. The pressure can be reduced in a controlled manner or simply released quickly.
    [016] An injection nozzle 4 is attached to each container. The inner end 5 of the nozzle is connected to the outlet of the container 3 and is located inside the insulating chamber 2. The outer end 6 of the nozzle is located in the insulating chamber. A cap 7 can move between a closed position, the outer end of the nozzle being enclosed between the cap and the outside of the chamber, and an open position that allows access to the outer end of the nozzle. In figure 1 the cover is shown in the closed position, thus enclosing a region around the outer tip of the injector. Cover 7 is designed to minimize the ingress of heat into this region. Preferably, the inside of the lid comprises a layer of insulating material and has a gasket (for example made of silicone) that seals the lid in relation to the outside of the chamber when the lid is in the closed position and therefore prevents air flow into the region enclosed around the tip of the nozzle, thus keeping it cold.
    [017] Preferably, the self-closing valve is formed from a slit valve, i.e. a piece of resilient material (such as silicone rubber) that has two or more intersecting slits. The resilient nature of the material makes the limit pressure necessary to open the cracks allowing the frozen confection to circulate outward. Once the pressure is returned to the environment, the valve closes automatically. In this way, the valve forms a ventricle that opens under the pressure of the frozen confection by pushing it when the pressure is exerted by the gas inside the bottle in the frozen confection inside the flexible bag. Similarly, the valve closes and cuts off the frozen confection chain when the pressure is released. Such self-closing slit valves are well known (see for example patent document EP 0545678 and patent document WO 97/05055 among many others). They were used, for example, in pressable containers for mayonnaise or tomato ketchup. However, these typically have an outlet more than 5mm in diameter. In the present invention, the slit valve is for a large opening of 2 to 4 cm in diameter.
    [018] The method and apparatus of the invention has several advantages over previous systems. With an automatic shut-off valve, dispensing can be controlled through the pressure applied to the frozen confection, and does not require any active control of the nozzle, for example through a valve that is opened and closed by the operator to start and end a dispensation. Using variable gas pressure to control dispensing, extremely precise control is achieved. This also allows for improved hygiene due to the valve being very simple and not having regions where the frozen confection can get stuck.
    [019] Furthermore, we have found that the combination of this type of valve, the variable gas pressure and the bag in the bottle container together with the dispensing of the ice cream at a lower temperature than has typically been used in this type of system results in a very attractive product format. The valve slits form grooves in the ice cream (as it is known in the molding of the injection nozzles in conventional espresso machines for example). However, because the frozen confection is at a temperature of -12 ° C or less, it is much more of the solid type than normal espresso ice cream that is dispensed around -5 ° C. The resulting grooves therefore have better definition and do not collapse shortly after dispensing, as with conventional espresso ice cream. They also have an attractive smooth surface appearance. In fact, with the careful placement of the receptacle in which the ice cream is dispensed, a very attractive convoluted / folded configuration (for example a cone) can be produced in the ice cream grooves. The fine degree of flow modulation provided by the use of air pressure to dispense the ice cream is very important when dispensing a product with an attractive appearance.
    [020] Preferably, the valve and the surrounding area are maintained at a temperature below -13C °. Although for microbiological reasons the valve should be expected to be kept at a maximum temperature of -6 ° C, we also found that by keeping the frozen confection in the container adjacent to the valve at a lower temperature than would have been considered necessary, combination of the solid type nature of the ice cream and the self-closing valve prevents ice cream drips from escaping. In this way, the self-closing valve is sufficient both to regulate the flow of ice cream during dispensing and also to close the container and thus prevent any leakage between dispensing operations.
    [021] The required temperature can be achieved, for example, with a lid covering the valve and the end of the container between dispensing operations. Preferably the cold air coming from the chamber that houses the container is circulated around the valve in the space enclosed by the lid.
    [022] The means of applying pressure to the frozen confection allows the operator to vary the applied pressure (for example the applied pressure is determined by the extent to which an operating lever is pushed by the operator such as a “beer tap”). This provides good control over the rate of dispensing frozen confectionery, which results in products that present an attractive appearance. EXAMPLES
    [023] An ice cream (100% surplus balance) was prepared according to the formulation in the table below, using a conventional process.


    [024] The ice cream was inserted into a bag in a bottle container (as described in patent document WO 07/039158) and stored at -18 ° C overnight. It was dispensed in a cone using the method and apparatus of the invention with a silicone rubber with three slits approximately 27mm long.
    [025] As a comparison, the ice cream was introduced in a cylindrical container of approximately 100mm in diameter. The container had an outlet at one end equipped with an equal silicone slit valve. The ice cream was dispensed from inside the container through the slit valve and in a cone by applying pressure with a piston. Thus, this dispensing system is similar to that described in patent document US 2006 / 255066. It was found to be difficult to control the flow of the ice cream, even if the pressure applied to the piston could be varied. With the piston it was not possible to modulate the flow with the same degree of control as could be done with the air pressure system. The dispensed ice cream is shown in figure 3. The ice cream is much less attractive than the one shown in figure 2. Particularly the grooves / folds are much less regular and the ice cream and ice cream do not have a peak.
    [026] The various characteristics of the embodiments of the present invention referred to in individual sections apply as necessary to other sections mutatis mutandis. Consequently, features specified in one section can be combined with features specified in other sections as appropriate. Various modifications of the described modes for carrying out the invention that are patent to the person skilled in the art in the fields of interest are designed to be within the scope of the following claims.
    [027] The ice cream was then dispensed under constant pressure and under variable pressure. VARIABLE PRESSURE:
    [028] The pressure was varied during dispensing. The pressure level was recorded. CONSTANT PRESSURE:
    [029] The pressure has been adjusted to an established point.
    [030] Temperature controlled booths have been set to temper for at least 48 hours bottles at a temperature of -16 and -20 ° C.
    [031] The bottle temperature was tested before testing with a calibrated temperature sample inserted into the ice cream.
    [032] 2012 silicone flexible valve and bottles were used for all these tests.
    [033] Tests at -16 ° C. VARIABLE PRESSURE:
    [034] At this temperature, the ice cream is very soft. Variable pressure (as outlined in figure 2.a) ensures good control and extrusion quality as shown in figure 2.b CONSTANT PRESSURE (EXAMPLES):
    [035] At this temperature, the ice cream is very soft. There is little control when setting to 2 Bar. The flow is very fast and quality extrusion is not possible (as shown in figure 3)
    [036] There is therefore little control when the setting is 1.8 Bar. The flow is still very fast, it is not possible to obtain extrusion quality (as shown in figure 4). Even the smallest portion becomes very fluid and collapses.
    [037] There is still little control when the setting is 1.6 Bar. The flow is very fast, there is improvement in marginal flow control, but it is still evidently unacceptable (figure 5).
    [038] There is still little control when the adjustment is 1.4 Bar. The flow is still very fast, there is an improvement in the marginal flow control but it is still evidently unacceptable (Figure 6).
    [039] There is still little control when set to 1.2 Bar. The flow is a little fast, the quality improves but still without excellent extrusion quality (Figure 7).
    [040] There is control only when the pressure is set to 0.8 Bar with a better flow rate and the extrusion is good (Figure 8).
    [041] Tests at -20 ° C VARIABLE PRESSURE:
    [042] At this temperature the ice cream is much harder. Again, the variable pressure (Figure 9a) allows the operator to naturally find the ideal pressure and to modulate it to provide the best possible extrusion (Figure 9b). CONSTANT PRESSURE
    [043] At a pressure of 0.8 Bar the flow is too slow. It is not possible to create a good extrusion even with the cone moving sideways. Extrusion is not acceptable (figure 10).
    [044] When the pressure was increased to 1.2 Bar it was possible to obtain a better extrusion (Figure 11).
    [045] At 1.4 Bar, a good quality product was possible.
    [046] When the pressure was increased to 1.8 Bar, the flow was very fast and the operator was unable to dispense a good looking portion using constant pressure (Figure 12). DISCUSSIONS AND CONCLUSIONS OF RESULTS:
    [047] We can clearly see from the data presented that maintaining constant pressure during extrusion, without previously adjusting it to the exact ideal range, results are very bad, although the ideal pressure to dispense the ice cream at these temperatures is a very limited.
    [048] Constant pressure will perform a very low dispensation if the pressure is set too high when the flow is too fast. If the product is too cold and the pressure is set too low then the flow will be very slow. The operator with little experience in hot climatic conditions and with frequently opened cabinet doors will make the situation even worse.
    [049] Poor extrusion results from very fast flow in hot temperatures / low viscosities of ice cream. In cold temperatures and high viscosities the ice cream comes out very slowly at the lowest pressure, but it does not allow a good flow and good extrusion.
    [050] Variable pressure during dispensing solves this problem.
    权利要求:
    Claims (8)
    [0001]
    1. METHOD OF DISPENSING FROZEN CONFECTIONES, characterized by the said method comprising: • provision of a refrigerated insulating chamber (2), which houses at least one container (3), containing a frozen confection at a temperature of -12 ° C or less ; wherein at least one container (3) has an outlet that is closed by a self-closing valve; wherein the container (3) comprises a flexible bag containing the frozen confection located inside a bottle; • gas pressurization in the region inside the bottle and outside the flexible bag, thus applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container (3) through the outlet; • release of pressure so that the valve closes; wherein the pressure applied to the frozen confection is varied by the operator during dispensing.
    [0002]
    2. METHOD, according to claim 1, characterized by the frozen confection being ice cream.
    [0003]
    METHOD, according to any one of claims 1 to 2, characterized by the cooling system (8) being able to maintain the chamber (2) and its contents at a temperature below -15 ° C.
    [0004]
    4. METHOD, according to claim 3, characterized in that the external end of the injector nozzle (4) is maintained at a temperature below -13 ° C when the lid (7) is in its closed position.
    [0005]
    Method according to any one of claims 1 to 4, characterized in that the self-closing valve is a slit valve made of a resilient material.
    [0006]
    6. APPARATUS FOR DISPENSING FROZEN CONFECTIONES, characterized by the said apparatus (1) comprising: • a refrigerated insulating chamber (2), which houses at least one container (3), suitable for containing a frozen confection at a temperature of -12 ° C or less; • the at least one container (3) comprising a flexible bag to contain the frozen confection located inside a bottle with an outlet that is closed by an automatic closing valve; • gas pressurization medium in the region inside the bottle and outside the flexible bag, thus applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container (3) through the outlet; • where the means of applying pressure to the frozen confection allows the operator to vary the pressure applied during dispensing.
    [0007]
    7. APPLIANCE, according to claim 6, characterized by the cooling system (8) being able to keep the chamber and its contents at a temperature below -15 ° C.
    [0008]
    Apparatus according to any one of claims 6 to 7, characterized in that the self-closing valve is a slit valve made of a resilient material.
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    法律状态:
    2018-12-04| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|
    2019-10-08| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|
    2020-12-08| B09A| Decision: intention to grant|
    2021-01-12| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/02/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    2021-03-02| B25A| Requested transfer of rights approved|Owner name: UNILEVER IP HOLDINGS B.V. (PB) |
    优先权:
    申请号 | 申请日 | 专利标题
    EP12156786|2012-02-24|
    EP12156786.1|2012-02-24|
    PCT/EP2013/052875|WO2013124193A1|2012-02-24|2013-02-13|Method and apparatus for dispensing frozen confections|
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